Recipe: Durkee Famous Sauce Clone (Durkee Dressing and Sandwich Spread)

DURKEE FAMOUS SAUCE CLONE

This wonderful tasting, versatile sauce has been a secret ingredient in many southern recipes for as long as I can remember. It was originally patented in 1857. It is used in potato salad, cole slaw dressing, remoulade sauce, egg salads and various other salad/dressing recipes. We love it spread on bread for turkey sandwiches. While the "real deal" is still available at grocery stores in southern states, I understand it is becoming very difficult to find elsewhere. I suspect it will eventually become one of those extinct products that we will reminisce some day. I found several copycat recipes on the net but this one works best for me.

1/2 cup cold water
4 tablespoons cornstarch
1/2 cup balsamic vinegar, plus
2 tablespoons balsamic vinegar
1 tablespoon salt, plus
2 teaspoons salt
1/2 cup sugar
1 egg
4 tablespoons prepared mustard
4 tablespoons unsalted butter

Put all ingredients, except for the butter, into your blender. Blend on high speed about 2 minutes or until mixture is smooth.

Pour into top pan of a double boiler.* Cook over gently boiling water.

As sauce begins to heat, add butter, stirring often to incorporate. Cook for 12-15 minutes (stirring often) or until sauce becomes thick and smooth.

Remove from heat and allow to cool. Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth.

Refrigerate sauce in covered container for several hours before using. Will keep, refrigerated, about 1 month.

Makes 2 cups

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Editor's note:
If not using a double boiler, cook over very low heat stirring constantly. A double boiler can be improvised by boiling water in a saucepan and setting your smaller pan of ingredients in that. Be very careful when stirring and also be careful that the pans don't fit tightly together. Do not leave it unattended.